Dinner Menu
Wednesday, August 1st, 2018
Summer Prix Fixe
Cucumber, Watermelon and Feta
pumpkin seeds and red wine
Woven Roots’ Head Lettuces
sweet onion and sherry vinaigrette, hazelnuts
Arugula, Plums and Fennel
pistachios and honey
Red Shirt Farm Chicken Liver and Port Pate
pickles, mustard and toast
Roasted Tomatoes from Lee
corn, romano beans, Animal Farm buttermilk and crumbs
Queso Chihuahua Quesadilla
almond romesco, roasted corn and jalapeno slaw, cilantro
Orecchiette, burnt eggplant puree, tomatoes, zucchini, pecorino
Penne, dandelion and sunflower seed pesto, “shaky” cheese
Poached East Coast Cod
lemongrass dashi, bok choy, cucumber, enoki tempura
Braised Veal “Stew”
basil, zucchini, peas, lemon and shoots
Grilled Trout
potato, bacon, cream fraiche, watercress and horseradish
Slow Roasted Shoulder of Beef
braised kale and broccoli preparations
Any Three Courses 45.